In preparation for Thanksgiving dinner we were looking for some new recipes this year. Tasty, somewhat traditional but a little bit healthier than what we have served in the past. I just tried out this recipe for a lunch yesterday and it was a BIG hit. If you are a Sweet Potato fan or have wanted to start incorporating them into you meals, here is a winning option!
2-3 large sweet potatoes (or yams), cut into 1″ cubes
1 medium sized red onion, or a sweet white onion, cut into cubes no bigger than 1″
2 tbsp coconut oil
1/4 tsp Himalayan salt
1/4 cup Feta Cheese
Instructions: Preheat oven to 450F/ 230C
Wash sweet potatoes well and cut into 1 inch cubes (leave skin on for extra fiber and nutrients). Peel onion and cut into small chunks. Spread potatoes and onion on a cookie sheet (I lined mine with foil here but now use a silicone mat) and toss with melted coconut oil and salt. If you don’t have a large sheet use two so the potatoes and onions aren’t too crowded.
Roast for 15 minutes then flip.
If you are noticing any dark brown edges then turn oven down to 400F. Roast 15 minutes more then flip again. Keep an eye on them for the final 15 minutes. You want them to be soft and nicely browned but not burnt and not mushy! Total roasting time should be 40-50 minutes, depending on the volume of potatoes and onions, pan and oven!
Remove from pan into serving dish and sprinkle with 1/4 cup feta cheese.
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